Rustle up these delicious tuna fishcakes using tinned tuna and any leftover potatoes. Packed full of spring onions, smoked paprika, parmesan and fresh parsley and air fried until golden, they are perfect to batch cook for lunches or a midweek dinner. Serve with my delicious smashed peas, whcih are blended lightly with butter and mint and make the perfect addition to this dish.
Makes 6
Ingredients
Fishcakes:
2 medium potatoes
2 tins of tuna
5 spring onions, chopped
Bunch of fresh parsley, finely chopped
50g parmesan, grated
1/2 tsp smoked paprika
Sea salt and pepper
1 egg
50g Panko breadcrumbs
Lemon zest
Minted peas:
300g peas, frozen or fresh
2 garlic cloves, minced
Small bunch of mint
25g butter
Method
Place the chopped and peeled potatoes, into a pan of water, bring to the boil and cook for 12-14 minutes until soft
Drain and leave to cool and then mash
In a large bowl add the mash potato, tinned tuna, spring onions, parksey, parmesan, smoked paprika, lemon zest and season
Lightly until all combined and shape into fishcakes
Put 1 beaten egg and the Panko breadcrumbs in 2 shallow dishes
Dip the fishcakes into the egg and then coat in breadcrumbs
Airfry for 13-15 minutes on 200 degrees until golden and crispy
In the meantime, add the peas into a frying pan on a medium heat along with the garlic, butter, mint and cook for 2-3 minutes until all infused
Add to a blender and pulse until the peas are smashed
Serve the fishcakes alongside the minted peas and top with a poached egg
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